Crock Pot Mashed Potatoes

5 pounds red potatoes, cut into chunks
1 T. minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream (lite or fat-free is fine)
1 (8 ounce) package cream cheese, softened (lite or fat-free is fine)
1/4 cup butter
salt and pepper to taste


1.  In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm (about 15 minutes). Drain, reserving water.

2.  In a bowl, mash potatoes with  sour cream and cream cheese, adding reserved water as needed to obtain  desired consistency.

3.  Transfer the potato mixture to a slow cooker, cover,  and cook on Low for 2 to 3 hours. Just before serving, stir in butter  and season with salt and pepper to taste.


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